Monthly Newsletter - February 2009

While Latin America for Less is Busy Whipping Up its New Costa Rica for Less Page, We Encourage You to Cook up a Tasty Costa Rica Treat of Your Own: Gallo Pinto

Gallo Pinto

Gallo Pinto or ‘painted rooster’ is the national dish of the newest member to the Latin America for Less family: Costa Rica. This staple dish is served up in virtually every restaurant across the country and depending on its accompaniment, can be eaten for breakfast (with eggs, sour cream and plantains) or for lunch and dinner (with meat and salad).

Gallo Pinto is yet another example of Costa Rica’s rich cultural diversity with the dish probably originating from Afro-Latino immigration to the country’s Caribbean coast. The dish is also popular elsewhere: it is claimed as the Nicaraguan national dish and can be found in Panama, El Salvador, Colombia and even as far as Peru, where it is known as tacu tacu.

The dish is sometimes prepared very simply with just rice and beans as the sole ingredients, while on the Caribbean coast it is often mixed with rich coconut milk and in restaurants a more complex and tastier version, like the one below, is usually served. Whichever one you go for, this is the perfect meal to keep up your energy levels while exploring Costa Rica’s numerous attractions.

Ingredients: (Serves 6)

- 2 tablespoons oil
- 1 finely chopped medium onion
- 2 cloves garlic, minced
- 3 cups cooked white rice, drained & rinsed
- 2 cups cooked black beans, drained & rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- Handful of chopped fresh coriander (cilantro) to taste
- A few dashes of Worcestershire sauce to taste (Be bold! The rice will dilute the flavor.)
- Salt & pepper to taste

Directions:

- Heat the oil in a large wok or skillet
- Sauté the onions until soft and turning color
- Add garlic and continue to sauté until turning golden
- Add spices and Worcestershire sauce
- Add the rice and beans, mix and cook until the mixture is heated through
- Add salt & pepper to taste and garnish with coriander

Serve hot with fried or scrambled eggs, toast, cooked plantains and soured cream for breakfast or with meat and salad for a typical Costa Rican lunch or dinner. Alternatively wrap into tortillas with some lettuce leaves for a tasty and healthy snack.

Source: RecipeZaar

By
Matthew Barker

If you have any questions regarding his article, please write to him at: mattb@costaricaforless.com. If you are interested in booking a trip to our newest Latin American destination, please write to travel@costaricaforless.com.

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• Newsletter February 2009
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